Jet_ deck there's lots of pizza places. [sorry I just saw the Legoland area but if you're flying in check out the links] If you're going to be in San Diego and only one place to visit for eats the heck with pizza try one of the jewels of San Diego point Loma seafoods. squid sandwich i got when i used to commercial fish. They'd make the sandwich and bring them down to us while we were unloading the boat (Squid Sandwich $8.32) absolutely one of the best sandwiches that I've ever had! Here's a link;

Be sure to introduce yourself to Peter and Omid. I'm sure they would love to meet you.

I definitely will do that. I'm pretty excited to taste and see an example of what I am trying to shoot for! Maybe I can get some lessons in dough handling and pizza shaping Hah!

I'm going to be on Coronado. Any good places to eat there, let me know. I'm working on an agenda of restaurants, pizzerias, and microbrew pubs to visit while I'm there. I will be racking up a rather large taxi bill I'm sure!

I just looked at a list of pizzerias in the area and there are none that ring a bell. I'd hit Bruno first and ask Peter and Omid on their thoughts of where else to try. I doubt that you will find anything else at their level though.

Not headed there until October, but I'm going to do my homework before I go. There is a pizza place called pizzeria Luigi I hear about, and it had been on the TV show diners, drive ins and dives. I am going to have to watch the show and see if its going to make my list.

I'm headed to SD on Sunday for the week.Wanted to give the forum member who runs Bruno's a shout out to let him know I was going to stop by ( and maybe get some behind the scenes tips on the process they use ). Anybody know his forum name?

Omid (Pizza Napolitana) works there. You could message him or post on his thread A Philosophy of Pizza Napolitanisimo!. There are also a bunch of other great pizzerias in San Diego now, so you will be spoiled for choice. And the craft breweries are pretty numerous great too.

I discovered this list at VPN and have tried 3 of them. No guarantee you'll like them just because they're on this list, but it's a place to start. I see there's a place in Ranch Santa Marguerita which is maybe 45 mins north of SD. There's a more places in the LA area.

Tried caffe Calabria last night and was nice. Their cornice was more flat than rounded. I chatted up several of the folks working there who were fairly helpful. He's using cake yeast which he called live yeast, and Caputo flour. Oven floor was around 900°-850° when I saw them shooting the temp. They used little manipulation during the bake. A turn at about 25-35 seconds, and then dome (but no turning) for a few seconds before pulling the pies out. Bake times though I saw no timers, were 55-65 second range I was told. I don't think I saw any pies baking over 75 seconds. I had the classic margherita pizza with buffalo cheese. It was very tasty.

I really don't think I'm very far off the target, but need to ensure I don't scorch the dough. Maybe building a larger fire initially and then maintaining a smaller fire during baking so that I can keep the pies some distance from the except when doming. Maybe also learning my own oven hot spots and monitoring temps during and after baking to see how they are affected will help.

With cooler weather on the way, I'm looking forward to some more experimentation soon.

The hotel left a copy of the latest San Diego magazine in my room yesterday and the cover story is about pizza!

They list 20 "trendy" places in no particular order, plus some old classics and some in nearby Tijuana, and then talk about the Neapolitan style pizza and how its taking the city by storm. Bruno's credited as being the first by the way. A fun read. So as it turns out, there are at least five Neapolitan style pizza places.